# What You'll Need:
→ Meats
01 - 2 lbs bone-in lamb shanks or chicken pieces
02 - 1 tsp ground black pepper
03 - 1 tsp ground allspice
04 - 1/2 tsp ground cinnamon
05 - 1 tsp salt
→ Rice
06 - 2 cups long-grain basmati rice
07 - 1/2 tsp turmeric
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt
→ Vegetables
10 - 2 medium eggplants, peeled and sliced into 1/2 inch rounds
11 - 2 medium potatoes, sliced into 1/2 inch rounds
12 - 2 large tomatoes, sliced
13 - 1 medium onion, sliced
→ Aromatics & Garnish
14 - 3 tbsp vegetable oil
15 - 1/2 cup slivered almonds or pine nuts, toasted
16 - 1/4 cup chopped fresh parsley
17 - 3-4 cups chicken or beef broth
# How To Make It:
01 - Rinse the rice in cold water until clear. Soak for 30 minutes, then drain.
02 - Combine black pepper, allspice, cinnamon, and salt; rub over lamb shanks or chicken pieces.
03 - Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Brown the meat evenly on all sides, then remove and set aside.
04 - Sauté onion slices in the same pot until softened. Return the meat and onions to the pot, add enough broth to cover, and simmer for 30 to 40 minutes until meat is nearly cooked. Reserve the broth, then remove meat and onions.
05 - Preheat oven to 400°F. Brush eggplant and potato slices with remaining oil, arrange on baking sheets, and roast for 20 to 25 minutes until golden and tender.
06 - In a large heavy-bottomed pot, arrange tomato slices to cover the base. Layer roasted potatoes, then eggplant, followed by cooked meat and onions. Top evenly with drained rice, pressing lightly.
07 - Mix turmeric, cumin, and salt into reserved broth. Pour enough broth over the rice to barely cover it, approximately 3 to 4 cups.
08 - Place a plate or heatproof lid smaller than the pot over the rice to compress the layers, then cover tightly with the pot lid.
09 - Bring to a gentle simmer over medium heat, reduce temperature to low, and cook undisturbed for 35 to 40 minutes until rice is tender and liquid absorbed.
10 - Remove from heat and let rest, covered, for 15 minutes.
11 - Place a large serving platter atop the pot and carefully invert to unmold the dish. Garnish with toasted nuts and chopped parsley. Serve hot, optionally with yogurt or salad.
